Do you want do make a delicious guacamole dip from avocados. Guacamole is always a hit for a party or taco night. With some perfectly ripe avocados and fresh garden veggies, you can quickly make a dip that will wow everyone.
How to pronounce guacamole
Pick your side, there’s no “on the fence”. Do you say a hard G Gwah-kuh-moh-lee? Or do you soften the g (i.e. totally change it to another letter) to say wah-kuh-moh-lee? Either way, I think we can all agree that it’s an excellent concoction. On top of Grandmother Tacos, on a crispy tortilla chip, or even in a salad, Guacamole is creamy, flavorful and healthy.
What you need to make guacamole from avocados
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What is the secret to good guacamole?
There are a few things that make guacamole turn out great.
- ripe avocados
- red onion
- chunky avocado
- let it marinate at least 3 Horus before serving
- the best fried tacos to put it on
Get the right groceries
Picking an avocado can be tricky. My favorite method to pick a rip avocado is to pick it up and squeeze it. It should be firm but with a little give. You don’t want it to be complete mush. Hard avocados are disgusting .There’s a happy medium somewhere in there that lets you know the avocado is ready. Think about taking a bite of guac and decide what texture you would want and try to pick an avocado that matches.
Pick a ripe avocado
Another method that people use to pick the right avocado is to remove the little stem button. If the spot underneath is green-it’s probably not ready yet. if the spot is light brown, it’s ready. But if the spot is dark brown or black, it’s too far gone.
The best Peppers for guacamole
Depending on how much spice you like, you can select a mild or hot pepper. Jalapeños taste the best in this recipe. You can remove the seeds and veins to make a mild version. When you chop your peppers, it can be a little difficult to cut through the skins on the pepper. To make it easier, use a very sharp knife, cut the pepper in half longwise and flip the flesh sides up. Slice the pepper into thin long strips. Keep the strips flesh side up for easier dicing. Dice into very fine pieces.
For a nice distribution of ingredients that make the perfect bite, take the time to dice the peppers very finely. This step will help the peppers to mix throughout the entire batch of guacamole. No one wants a mouth full of jalapeño!
What kind of tomatoes for guacamole?
Pick a firm, less juicy tomato. You don’t want the tomato juice turning your guacamole into soup. Even though we love a good slicing tomato, this isn’t the time for it. Something like a Roma, or other type of paste tomato will have all the flavor you need, but with a firm texture that will hold it’s shape and give some crunch!
Blanch your tomatoes by pouring boiling water over the tomatoes. Let them sit in the hot water for 30 seconds, then pour off the water or dunk them in ice water. The skin will slide off easily. This is a great method to use when canning tomatoes or making salsa!
Pick your onion
You can use any color onion, but I like to do a red onion .The purple color makes the guacamole so much prettier. Red onions lend themselves to an uncooked recipe better than yellow or white onions. Cut the onion in half and peel the papery skin off each piece. Find the core of the onion and remove it- that’s where all the sulphur is that makes you cry.
Place a flat edge of the onion down on the cutting board so the onion doesn’t roll around while you cut. Make thin slices against the grain of the onion layers. Once you’ve cut about halfway across, turn the onion around and continue cutting from the other side. This step is for safety, as it will keep your knife “downhill” from you fingers. It is much harder to accidentally cut yourself when your fingers stay higher than the knife edge.
Two Methods for chopping avocados for your guacamole
I like to make my guacamole chunky, so instead of smashing the avocado up, I chop it into bite size pieces. I have two different techniques for safely chopping the avocado for my guac. The first method removes the skin but the second method uses the skin as a tool.
The first way you can dice your avocado is to carefully cut it in half, then twist apart to reveal the seed. Gently tap your knife blade into the seed and remove it. Use a spoon to scoop the entire avocado half out of the skin in one piece. Then lay the avocado on your cutting board and chop it into bite size chunks.
The second method of dicing your avocado can keep your hands a little bit cleaner. Follow the same steps to half the avocado and remove the seed. But this time, instead of removing the the avocado with a spoon, go ahead and slide your knife through the meat of the avocado while you hold the outside of the skin. Once you have your avocado sliced into chunks, use a spoon to scoop it out or gently squeeze the skin to break the avocado chunks loose.
Add lime juice and mix your gaucamole for the avocados
Next, slice a lime in half and squeeze the juice over all of the other ingredients. The lime juice gives a delicious tart flavor and balances out all the other flavors of the different veggies and herbs. It also helps to preserve the avocado so it doesn’t turn brown and gross.
Gently stir your guacamole to coat everything with the lime juice. Toss, fold, stir and mix until everything look evenly mixed. Now divide it up into container or a pretty serving bowl and serve with chips. This guacamole is also delicious on homemade fried tacos, or what we call Grandmother Tacos.
Extra Flavor for your guacamole from avocados
If you want to ruin your guacamole, you can add some chopped cilantro. I’m one of those people that is allergic to cilantro and can’t eat it or enjoy it, but I know that many guac fans love this leafy addition. Make your choice!
Please let me know what you think about my guac recipe for avocados! Do you like cilantro? Like, comment, share and pin my post! Thanks!
Guacamole From Avocados
Equipment
- 1 cutting board
- 1 sharp knife
- 1 small spoon to remove jalapeno seeds
- 2 food service gloves to avoid jalapeño juice
- 1 large bowl
- 1 storage container or multiples if you're sharing
- 1 paring knife to core tomatoes
- 1 medium pot or kettle scalding water for tomatoes
Ingredients
- 10 avocado
- 3 large tomato
- 1 large red onion
- 3-6 jalapeno
- 2 lime
- salt and pepper
Instructions
Tomatoes
- Boil enough water to cover all tomatoes.
- Drop tomatoes into water or gently pour the hot water over tomatoes in a large bowl. Let the tomatoes soak for 30-60 seconds.
- Carefully remove a tomato from the water. Peel the skin off. Use a paring knife to remove the stem core. Peel and core all tomatoes.
Onion
- Dice a red onion very finely. Use a sharp knife and caution while chopping.
Jalapeno
- While wearing food service gloves, cut both ends off the jalapeño and slice it in half long ways.
- Remove all seeds and veins from the pepper.
- Chop finely.
Avocado
- Carefully slide a knife into the avocado, stopping against the seed. Rotate the avocado so the knife slices teh avocado in half around the seed. Twist the halves apart.
- Tap the edge of the knife into the seed and twist. The seed should pop out easily. discard the seed.
- Use your favorite method to remove avocado and chop into chunks.
Limes
- Roll a lime on the counter between the palm of your hand and the counter to release the juices.
- Slice the lime in half.
- Squeeze the lime juice over all of the ingredients. use a strainer or your hand to catch the seeds.
Season and Stir
- Add salt and pepper to taste and stir everything together.